16 green medium king prawns peeled with tails peeled with tails left on and digestive tracts removed

500g scallops

5oog rice a pinch of saffron pistils

1 tablespoon fresh oregano leaves

1/2 cup fresh basil leaves salt and freshly ground pepper

Instructions:

To cook the seafood: place the tomatoes, onion, garlic, bay leaves, salt and pepper in a large saucepan with the stock and bring to the boil. Reduce the heat, cover and simmer for 1 1/2 hours. Add the seafood to the stock, cover and cook for 5 to 10 minutes or until the seafood is just cooked. To serve: place some rice on each heated serving plate, spoon some seafood on top with some of the cooking liquid and serve at once.